Grilled Chicken Thighs

These Grilled Chicken Thighs are quick to fix, and so flavorful! We enjoyed them last night with rice and salad, but I’m thinking they would also make great Teriyaki Chicken Burgers served on small buns with your favorite burger condiments. Fourth of July possibility, perhaps? (How about grilling pineapple to go with them?)

I found the recipe at epicurious.com where it is, for the most part, highly rated. Some reviewers thought the thighs were too salty, but many of them chose to marinate the thighs for hours. The recipe calls for a 15-minute marinating time. That is plenty of time for the admittedly soy sauce-heavy marinade to do its magic.

You could do this with chicken breasts, but the thighs are so much more flavorful. They are not that fatty with the skin removed.

I know I’ll be making this again soon!

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Grilled Chicken Thighs

(Adapted from a recipe from epicurious.com, attributed to a recipe by Jennifer Rubell in the June 2007 issue of Bon Appétit)

1. Mix the soy sauce, honey, ginger, garlic and sesame oil together in a large bowl. (This can be done up to 2 hours ahead of time, but that is not necessary. If made ahead, let it sit at room temperature.)

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2. If using a charcoal grill, get the coals going; don’t marinate the chicken until the fire is almost ready.

3. Marinate the chicken for 15 minutes, turning it in the bowl once or twice so it’s all equally marinated.

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4. If using a gas grill, turn it on high to heat up about 5 minutes after you start marinating the chicken. (My grill takes about 10 minutes to heat up; adjust the timing to suit yours, if it’s different.)

5. When the chicken has marinated for 15 minutes, turn the gas grill burners to medium. Grill the thighs for 5 minutes; then turn and grill for 5 more minutes.